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Pastelón - vegan Banana Lasagna

How about a slightly different lasagna? This vegan banana lasagna - also called pastelón - will add variety to your weekly menu. Instead of the classic lasagna sheets, you use green bananas. Not only does the lasagna taste incredibly delicious, but it's also gluten-free by nature, contains a load of vegetable proteins, is rich in healthy nutrients, and keeps you full for a long time. It's best to unpack the casserole dish and try it out right away!

Course dinner & lunch
Cuisine Central & South America
Keyword pastelon, vegan lasagna
Prep Time 1 hour
Cook Time 30 minutes
Servings 6 servings
Author Velvet & Vinegar

Ingredients

banana layer

  • 6 green bananas fairtrade
  • canola oil organic
  • salt organic

filling

  • 2 tbsp olive oil organic
  • 1 onion organic
  • 3 cloves garlic organic
  • 200 g brown mushrooms organic
  • 1/2 eggplant organic
  • 1 red bell pepper organic
  • 1 green bell pepper organic
  • 1/2-1* bunch cilantro organic
  • 200 g green lentils organic
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp garlic powder
  • 1 tsp paprika powder
  • salt & pepper organic
  • 250 g water or vegetable broth
  • 350 ml tomato sauce organic

chickpea-water-mix

  • 90 g chickpea flour organic
  • 200 ml water
  • 1 tsp Kala Namak
  • salt & pepper organic

vegan cheese sauce

  • 200 g oat cream or oat milk organic
  • 200 ml water
  • 2 tsp potato starch app.10g
  • 2 tbsp fine yeast flakes app. 10g, organic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt organic
  • 1 pinch of paprika powder
  • 1 pinch of turmeric organic

Instructions

  1. Preheat oven to 200° Celsius. Peel*, halve and cut the bananas into 5 slices. Grease baking tray with oil, spread banana slices on top and brush with a little oil on both sides.

  2. Bake the bananas for 15 minutes in the middle of the oven*. Turn slices after half time. Remove the tray and let the bananas cool down. Repeat this step until all slices are baked.

  3. Peel and finely chop the onions and garlic. Remove the stalk and seeds of the peppers. Cut the bell peppers, eggplant and mushrooms into small pieces. Finely chop the coriander.
  4. Heat olive oil in a frying pan. Add all ingredients up to and including paprika powder and sautée for approx. 8 minutes at medium heat. Deglaze with stock and tomato sauce. Reduce heat and simmer again for about 10 minutes until the filling is not too liquid*. Season to taste with salt and pepper.

  5. Grease the baking dish. Put a thin layer of filling on the bottom. Then lay banana slices lengthwise on the filling. Place another layer of filling on top, followed by a layer of bananas. Continue until the casserole dish is full. Finish with a layer of bananas.
  6. Place the chickpea flour, water and Kala Namak in a bowl. Mix well with a whisk so that no lumps form. Season to taste with salt and pepper and pour over the lasagne. If necessary, tap the casserole dish gently several times on a flat surface so that the mixture is evenly distributed.
  7. Bring oat milk and water to the boil. Add the remaining ingredients and reduce over medium heat, stirring constantly, until the cheese sauce has the desired consistency. Spoon over the lasagne *.
  8. Bake lasagna in the middle of the preheated oven at 180° Celsius for 30 minutes.

Recipe Notes

* depending on how intense the cilantro taste is desired, take 1/2 - 1 bunch. I took about 1/2 bunch.

* In the text you'll find instructions on how to peel the bananas easily. Preparation time of the recipe is without soaking the bananas.

* If you want it faster, you can also fry the bananas in a frying pan with oil. This version is faster, but a bit unhealthier because you need more oil.

*If the filling gets too dry, you can add water. In the end, the filling should not have any visible liquid left.

*For the lasagna, half of the cheese sauce is enough. The cheese sauce is a recipe that I have been using for a long time and it was not developed especially for this lasagna. So in the recipe, you'll simply find the basic recipe. However, you will not need all the cheese sauce. Use the rest for a delicious Mac and Cheese.